A symphony of whales, swaying palms & dessert pastries

Tags

Cape Town, Chefs, Clifton Kitchen - Cooking thorugh the seasons, Cooks, crème pâtissière, Dessert, Food Blogs, Food Writing, Pastry, Pâté Sablée, rasberries, Raspberry Tart, recipes

As I sit here under the sway of the palms planning the last bits and pieces for Christmas, I have a splendid display before me. In the smooth as glass Atlantic Ocean, are loads and loads of whales, blowing streams of white spray into the air. The performance, seemingly synchronised among the different pods; it is for me like a symphony playing out to the sounds of nature, just so wonderful to observe.

Back to planning; every good meal deserves a happy ending and this French Raspberry Tart will do just that. What is nice about this tart is that most of the preparation can be done the day before and quickly assembled when needed.

French Raspberry tart

Ingredients

1 x 23cm pastry case (see recipe below)

Fresh raspberries, to cover

1 recipe crème pâtissière (see recipe below)

1 recipe raspberry fruit glaze (see recipe below)

Icing sugar to dust over tart

Method

1. Bake prepared pastry case

2. Make the crème pâtissière

3. Make the raspberry fruit glaze

To assemble the tart: half fill balked pastry case with crème pâtissière and arrange raspberries in circles on top; coat with raspberry fruit glaze. Dust with icing sugar (optional) Serve chilled.

Pâté Sablée

For the pastry you will need

225g sifted plain flour

180g diced cold unsalted butter

1 tablespoon icing sugar (level measure)

A pinch of salt

1 egg yolk

A little ice water (equal to the egg yolk)

Method

Place the butter, flour, sugar and salt in the food processor and blend briefly until the mixture resembles coarse sand.

Combine the egg yolk with an equal amount of iced water; mix together and add to the pastry in the bowl. Blend briefly until the ingredients just start forming a ball. Remove and roll gently into a ball, wrap and put in the refrigerator for about 30 minutes.

Flour a working surface as well as the rolling pin. Roll out pastry and try not to stretch it, rather gently roll out from the centre until large enough to fit the pastry tin. Should the pastry break while handling it, don’t be concerned, this pastry is so rich, that you can patch it up by pressing torn edges together with your fingers.

When sufficiently large enough, roll the pastry gently over the rolling pin and lift it over the tin, gently drop the pastry in and ease and press it loosely down into the tin, press it against the sides until it is an even thickness all round. Roll the rolling pin across the top of the tin to cut off the excess pastry. Prick the base and sides of the pastry shell with the prongs of a fork, chill pastry for 30 minutes.

Blind bake the pastry in a hot oven 230C for 15 minutes. Reduce the oven temperature to 180C and bake for 30 minutes. Should the crust start to brown at the edges, cover with foil.

Crème Pâtissière

450ml milk

1 vanilla pod, split

5 egg yolks

100g castor sugar

2 level tablespoons cornflour

1 level tablespoon Butter

Method

Pour the milk in a medium sized pan, add the vanilla pod and bring to the boil over low heat. Once up to heat remove, cover and leave to infuse until needed.

In a bowl whisk egg yolks with sugar until thick and light in colour; gradually whisk in the cornflour. Remove the vanilla pod from the milk and gradually pour milk into egg mixture, whisking until blended.

Pour mixture back into the pan and bring to the boil over moderate heat, stirring constantly. Once up to the boil, simmer for about 3 minutes, beating vigorously.

Remove pan from heat; beat in 1 level tablespoon butter and continue beating for a little longer to cool the pastry cream slightly.

Put the cream in a bowl and cover with a sheet of lightly buttered paper to prevent a skin from forming on top. Allow to become quite cold then chill until required.

Fruit glaze

300ml apricot, raspberry or red currant jam

Kirsch, a splash

4-6 tablespoons Water

Method

Add 4-6 tablespoons water to apricot jam and heat, stirring constantly until liquid; flavour to taste with kirsch.

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Festive Christmas Starter

Tags

Apple, Bresola, Cape Town, Chefs & Cooks, Christmas, Cifton Kitchen, fennel, food and drink, Food Blogs, Food Writing, grapeseed oil, Olive oil, recipe, Starters

A tasty and visually pleasing starter to brighten the Christmas table and very easy to prepare. For vegetarians you could exchange the Bresaola for a sprinkle of pomegranate seeds and capers

Insalata Bresaola

Serves 4

Ingredients

2 fennel bulbs; rinsed and trimmed

1 granny smith apple, washed and dried, keep skin on.

100g thinly sliced Bresaola

Juice of 1 lemon

2 tablespoons water

100g natural yoghurt

4 tablespoons Grapeseed or olive oil

a gentle splash of Pernod anise or Ricard Pastis (optional)

Salt and pepper

Dill or fennel fronds to garnish

Method

In bowl, mix the lemon juice with 2 tablespoons water set aside.

Cut the fennel into thin slices. Cut the apple into thin slices, then briefly dip the apple slices in the lemon juice water to keep the pulp from darkening. Toss the apple and fennel together, season to taste with salt and pepper and place a portion on each plate. Arrange the Bresaola slices in the middle and drizzle with the dressing.

Dressing

In a bowl mix the yoghurt with oil, Pernod, salt and pepper. Set aside

Garnish

With dill or fennel fronds.

Note

Bresaola is dried salted beef available from delicatessens.

Pernod Anise and Ricard Pastis, are both anise-flavoured liqueurs and are often referred to simply as Pernod or Ricard.

A Christmas treat – Spiced Cinnamon Shortbread

Tags

baking, Cape Town, Chefs & Cooks, Christmas Biscuits, Christmas Gifts, Clifton Kitchen - Cooking thorugh the seasons, food blog, Food Writing, recipe, shortbread, Spices

The flavour and fragrance of this shortbread is just so ‘Christmassy’ and I love to have tins of it in the pantry; some pieces beautifully packed for little home-made gifts and some for sharing with friends who pop in over the festive season. What’s more it is very easy to make. 

Serves 8

Ingredients

2 cups cake flour

¼ cup caster sugar

2 tbsp. corn flour

¼ tsp. cinnamon powder

A pinch of Allspice powder

Pinch of salt

250g unsalted butter, slightly softened

Extra caster sugar for sprinkling once baked

Preheat the oven to 160°C.

Method

Place all the ingredients in a food processor and process until the ingredients are combined and just coming together. It is important to not over-process. If you don’t have a food processor, work the mixture lightly with your hands until combined.

Press the mixture as evenly as possible into a 20cm round pie dish and smooth the top. Using a fork, prick the dough evenly all over.

Place the shortbread in a preheated oven for about 35-40 minutes or until it turns a light golden brown.

Remove from the oven and slice into serving portions then sprinkle with some caster sugar while still hot. Leave to cool before serving.

spice options

ground star anise; ground dried ginger; ground cardamom, ground cloves

Buttery prawns with tomato, olives, capers and a splash of Pernod

Tags

Cape Town, chilli, Clifton Kitchen - Cooking thorugh the seasons, Cucumber, Entertaining, Food Blogs, Food Writing, Kate Abbott, Lifestyle, Parsley, Peppers, Pernod, Photography, Prawns, Radish, recipe, Salads, tomatoes

When it gets closer and closer to spring I start craving bright summery flavours, fresh greens and salads. Last evening although very cold gave way to this lovely dinner which has had everyone calling for the recipe, so here it is.

This is dead easy and utterly delicious. The flavour of the Pernod liquor complements but also mellows the intensity of the tomato and olives, coating the prawns in a heavenly buttery sauce.

Served as soon as it is made, accompanied by pieces of wholesome bread or rice to soak up the sauce.

Serves 4

Ingredients

6 plum tomatoes

20 tiger prawns

70g softened unsalted butter

1 tbsp. finely chopped capers

½ tsp. dried chilli flakes

70g Kalamata olives, stoned

25ml or Pernod

3 garlic cloves, very thinly sliced

2 tbsp. chopped flat-leaf parsley

Sea salt

Method

If you object to tomato skins then by all means skin them; I choose not to do so. Cut the tomatoes into wedges and set aside.

Peel the prawns, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and remove the dark vein using the tip of a small knife.

Place a frying pan over a high heat. When very hot, add 35gm of the butter and sauté the prawns quickly for about 2 minutes, shaking the pan as you go. Add the tomatoes, chilli and olives and cook for another 2 to 3 minutes, until the prawns are nearly cooked through; then add the Pernod. Do this carefully as it may catch fire. Let the alcohol evaporate for a minute then quickly add the remaining butter, the garlic, the parsley and a little salt. Toss for a second or two to enable the juices to come together in a runny sauce.

Serve immediately, with good crispy bread or rice.

Cucumber, radish, peppers and poppy seed salad

Halve the cucumber along its centre and scoop out the seedy core, which is full of water, and will dilute the dressing and make the salad watery.

Serves 4

Ingredients

1 large cucumber

4-6 radishes, sliced

I red pepper finely sliced

2 mild red chillies, thinly sliced

3 tbsp. roughly chopped coriander

60ml white wine vinegar or rice vinegar

125ml sunflower oil

1 1/2 tbsp. poppy seeds

2 tbsp. caster sugar

Salt and black pepper

Method

Gently and quickly toast the poppy seeds in a hot, dry pan for a few seconds; semi cover with a lid during the process to prevent the seeds from popping out of the pan.

Slice off and discard the ends of the cucumber. Slice the cucumber down the middle and remove the seeds. Slice the cucumber so you end up with pieces 1cm thick and about 3 cm long. Slice the radishes.

Mix together all the ingredients in a large bowl. Taste and adjust the amount of sugar and salt if needed. The salad should have a sharp and sweet tang.

I find it best to have all the ingredients for this salad ready and to assemble this salad just before I start cooking the prawns. This prevents the liquid which the cucumber tends to release, from diluting the dressing.

Note

Adding a few capers also adds another lovely flavour dimension to this salad.

Mini Ham & Rocket Omelettes served with Balsamic Fig Jam

Tags

balsamic figs, Balsamic Vinegar, Blogs, Brunch, Cape Town, Chefs, Clifton Kitchen, Cooking thorugh the seasons, Cooks, dinner, Easy Entertaining, Easy Meals, figs, food, Food Writing, Gruyère, Ham, In Season, ingredients, Kate Abbott, Light Lunch, lunch, Omelettes, Photography, recipes, Rocket, salad leaves, Salads, Serrano Ham

The versatile egg once again becomes a platform for a delicious light lunch, brunch or dinner. In this recipe the omelette is used as a wrap, stuffed with beautiful Serrano Ham and peppery salad leaves. It works equally well using chopped cooked prawns in a mild curry dressing. The combinations are up to your imagination. 

 

Serves 4

Ingredients

1 onion finely chopped (about 80g) or finely chopped spring onions white part only

Salt, a pinch

15ml olive oil

10g butter

2 extra-large eggs, gently beaten and lightly seasoned with salt and pepper

8 slices of Serrano Ham or the equivalent

A hand full of peppery salad leaves such as rocket or watercress gently tossed through a dressing of 15 ml of olive oil, a little lemon juice and a grinding of black pepper

4 thin slivers of gruyere cheese (optional)

Balsamic fig jam to serve (optional)

Method

Melt the olive oil and butter in a pan, add the chopped onion, season lightly with some salt and cook gently until softened and golden in colour. Set aside to cool slightly then add the softened onions to the beaten egg mixture.

Heat up the smallest frying pan you have, such as a one egg pan or a blini pan; add a drop or two of olive oil to the pan. Place a thin layer of the omelette mix in the pan and let cook over gentle heat until the egg mixture is almost set about 2 minutes, flip over and cook the other side for about 30 seconds. Remove and place the omelette on some grease proof paper while you continue to cook the rest.

To assemble

Place 2 slices of Serrano ham on one half side of the omelette cover with a thin slice of gruyere cheese and top with the salad leaves. Fold the other half of the omelette over the filling, giving a gentle squeeze to keep it together. Plate and serve with some balsamic fig jam.

Smoked Salmon & Potato Blinis served with Caper & Lemon vinaigrette

Tags

Blini, Cape Town, capers, Chefs, Clifton Kitchen, Cooking Through The Seasons, Cooks, Food Blogs, Food Writing, Healthy Meals, ingredients, Kate Abbott, lemon, Lifestyle, Light Lunch, Photography, potato blinis, recipe, smoked slamon, starter, vinaigrette

 

Smoked salmon is always useful to serve as either as a starter or light lunch and is one of the staples in my fridge. In this recipe I have paired smoked salmon with little potato blinis and drizzled with a refreshing caper and lemon vinaigrette.

Serves 4

For the blinis you will need the following:

230 g potatoes, peeled and chopped into small cubes

Sea salt for boiling the potatoes

1 tablespoon all purpose flour

2 tablespoons parmesan cheese

Salt to season, about a ¼ teaspoon

Freshly ground black pepper, to taste

2 tablespoons thick cream

1 egg, extra-large and lightly beaten

1 tablespoon butter

1 tablespoon olive oil

Method:

Place the potatoes in a pot, add sufficient water to cover the potatoes by about 2 ½ cm. add the salt and boil until the potatoes are soft, about 12 minutes. Drain and let cool slightly.

Pass the potatoes through a food mill or use a potato masher to crush the potatoes. Sprinkle the potatoes with flour, Parmesan cheese, salt and pepper. Mix together gently with a fork, then add the cream and mix until incorporated. Add the slightly beaten egg to the mixture and blend until incorporated.

Place a frying pan over high heat; when hot add one tablespoon of butter and 1 tablespoon of olive oil to the pan, and once melted reduce the heat to medium. Next drop tablespoons of the potato mixture into the pan and cook the blinis for about 2-3 minutes on each side until golden brown. Once the blinis are nicely cooked, transfer to a plate. Depending on the size of your pan, you may need to cook them in batches.

To serve:

Place some rocket and lettuce on each plate; place a blinis, followed by some smoked salmon, then another blini, more smoked salmon and end with a blini.

Drizzle over the caper lemon vinaigrette and serve.

For the vinaigrette

1 tablespoon lemon juice

3 tablespoons olive oil

1 tablespoon capers

A pinch of salt and a grinding of black pepper

Whisk all the ingredients together until well blended, drizzle over the smoked salmon and potato blinis.

Three of my Favourite Ingredients

Tags

avocado, Cape Town Chef Cooks, Chillies, Clifton Kitchen - Cooking thorugh the seasons, food and drink, food and travel writing, Food Blogs, Food Writing, healthy food, Healthy Meals, ingredients, Kate Abbott, Lifestyle, Light meals, Olive oil, Photography, Poached egg, recipes, smoked salmon

I love Avocado, smoked salmon and eggs, and in this recipe I have combined them to produce a dish that is full of fantastic flavour. It is healthy and easy to prepare and is one of my favourite meals for lunch or brunch.

Ingredients

Toasted wholegrain brown bread

A few slivers of smoked salmon

A few slices of avocado

A soft boiled or poached egg

Lemon juice

Olive oil chilli dressing

Black pepper

Sea salt flakes

Method

Cut the toast in half and place the toast on a plate; drape over a few slivers of smoked salmon followed by a few slivers of avocado. Place the poached egg on the plate next to the smoked salmon and avocado.

Sprinkle over some lemon juice and dress with the chilli dressing and some black pepper. Season the egg with a little salt.

For the chilli dressing

Ingredients

2 medium hot chillies

Juice from one lime

Pinch of salt

Pinch of sugar

Olive oil

Method

Place the chillies, lime juice, salt, and sugar in a container and blitz with a hand held blender until you have a rough mixture. Stir in some olive oil and serve.

Chopped Egg & Onion with Lemon Thyme

Tags

Cape Town, Chefs & Cooks, Chopped Egg & Onion, Clifton Kitchen - Cooking thorugh the seasons, Food Blogs, Food Writing, Kate Abbott, Lemon Thyme, Lifestyle, Light Lunch, Light meals, Mayonnaise, Mustard, onions, Photography, South African Food Blogs, Spring onions, Wholegrain mustard

This recipe is lovely to serve as a starter or a light lunch. As simple as the ingredients may sound, the end result is high in flavour; delicious served sprinkled with chopped parsley, onion rings, and piled on toast, or used as sandwich filling. I love it just on a bed of crisp lettuce leaves.

 

Serves 4-6

Ingredients

8 hardboiled eggs, shelled and finely chopped – or if you prefer coarsely chopped

6 spring onions or 1 small onion, very finely chopped

A sprig of finely chopped fresh lemon thyme – about a ¼ of a tsp. once chopped

4 tablespoons good quality mayonnaise or sufficient mayonnaise to bind the mixture together

1 tsp. French whole grain mustard

Fresh parsley finely chopped to garnish or fold into the mixture

Method

Place the chopped egg and onion in a bowl and season well with salt and black pepper

Mix the mayonnaise and mustard together, then add to the chopped eggs and onions and combine all ingredients together. Chill for 15-30 minutes to allow the flavours to develop

Serve with a garnish of parsley

Options:

You could replace the Lemon Thyme with Dill or Tarragon

You could also add some fresh cooked and flaked crab or steamed, shelled and roughly diced prawns to the mixture which will take it to a whole new level.